Cream of tomato soup with parsnip crisps
Rory Queeley/ Twitter @queeley_rory @cook_6496926
A rich cream based soup with crunchy parsnip crisps
Open in Cookpad AppCooking Instructions
- 1
Take your tomatoes and chop them roughly (not too much care taken as they will be blended down)
- 2
Add stock to boiling water not too much about 2 tbsp then add to a pan
- 3
Add tomatoes to the pan, along with the chopped ones, add salt and pepper and let it boil
- 4
When the tomatoes have turned to mush, add cream to lift the soup
- 5
Peel the parsnips and slice them thinly on a mandolin, put them in the fryer and fry them till their golden then let them dry out on a cloth.
- 6
Blend the soup together and adjust the seasoning
- 7
Serve with a dash of cream on the top, and the parsnips crisps
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I'm currently 20 years old I studied as a chef at college in wales where I'm from! I have worked with some of the best chefs in the country and work at a fine dining hotel in my local area, I love cooking I have since I was young! now I get to do it everyday, and I want to share my knowledge with the world! new recipes will be uploaded every week for you to try and enjoy!
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